Zucchini and crooked neck squash

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2009-07-27 7:42 PM

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ohio
Subject: Zucchini and crooked neck squash
My garden is full of zucchini and crooked neck squash. We love them grilled with fresh mushrooms, but the plants are very prolific this year and you can only eat so much of a good thing until it gets old. anyone have a good recipe for these vegetables? Also have green beans, tomatoes and cucumbers but those usually get eaten the same day they are picked.

2009-07-27 10:22 PM
in reply to: #2311400


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Subject: RE: Zucchini and crooked neck squash
I love to saute zuchini with a bit of garlic and onion and then throw it in the blender with a little chicken broth, salt and pepper.  It makes such a yummy soup!  It will use up a lot of zuchini, too!  I also make zuchini bread ( a healthier mostly whole wheat version) for my kids.
2009-07-27 10:40 PM
in reply to: #2311400

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Subject: RE: Zucchini and crooked neck squash
I feed some to my dogs, and I will also shred a lot and freeze them in zip lock baggies. They make a great "thickener" in soups and then there is always zucchini bread.
2009-07-27 10:49 PM
in reply to: #2311400

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Behind you
Subject: RE: Zucchini and crooked neck squash

Slice dollar style, bread them like fish, deep fry them golden.  OMG, I can't believe I said "deep fry" on here! 

Seriously, bread them, then bake them.  Use marinara sauce.

2009-07-28 11:58 AM
in reply to: #2311670

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Mountain View, CA
Subject: RE: Zucchini and crooked neck squash
cbalzly - 2009-07-27 8:22 PM

I love to saute zuchini with a bit of garlic and onion and then throw it in the blender with a little chicken broth, salt and pepper.  It makes such a yummy soup!  It will use up a lot of zuchini, too!  I also make zuchini bread ( a healthier mostly whole wheat version) for my kids.


I do this, too, with basil. It's delicious and very easy. If you want amounts, this is the recipe I use:

http://www.epicurious.com/recipes/food/views/Zucchini-Basil-Soup-242831

One of my recent favorites is this one (ETA: as it happens, there's a picture on my log today):

http://smittenkitchen.com/2007/08/my-favorite-side-dish/

Once the tomatoes and peppers start coming in, I like to use my squash in pisto, which is a Spanish version of ratatouille. I think it's particularly good with some chorizo, but I've heard that eggs are good on top (either cooked right in the pisto or fried and then placed on top). My recipe:

http://www.beyondramen.net/2008/09/transitioning-from-summer-to-fall.html


ETA2: for the green beans and tomatoes, one of my favorite things about summer is green bean and tomato salads. Green beans (blanched 2-3 minutes, then cooled in an ice bath), cut-up tomato, maybe some salad greens, toasted nuts of some sort (pine nuts, almonds, walnuts...), fresh herbs, and a vinaigrette of minced garlic/shallot, lemon juice and/or red wine vinegar, mustard, and olive oil. I eat it 4-5 times per week when those veggies are in season, and I never get tired of it.

Edited by puellasolis 2009-07-28 12:08 PM
2009-07-28 7:39 PM
in reply to: #2311400

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Subject: RE: Zucchini and crooked neck squash
Thanks to all, I'll have to try these recipes.
too bad I'm at work now, y'all made me hungry!!

2009-08-06 12:15 PM
in reply to: #2311400

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Subject: RE: Zucchini and crooked neck squash
You can make stuffed zucchini the same way you'd make stuffed peppers (cut the zucchini lengthwise so they're like little canoes). You can also use them instead of the cucumbers in cucumber-yogurt dip for a slightly different taste.

Edited by Silver Bullet 2009-08-06 12:15 PM
2009-08-06 1:45 PM
in reply to: #2311400

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Manhattan
Subject: RE: Zucchini and crooked neck squash
these zucchini cakes are really good.
  • 1 whole Shredded Zucchini
  • 2 whole Eggs
  • 1 Tablespoon Minced Garlic
  • ½ cups Breadcrumbs
  • ½ cups Grated Parmesan Cheese
  • 1 pinch(es) Salt And Pepper (to Taste)
  • 1 cup Extra Virgin Olive Oil

Wash and cut the ends off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium-sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper. Stir with a fork until well mixed.

Heat olive oil (about 1/4″ deep in bottom of skillet) to a medium heat. When the oil is hot enough, drop a glob of the zucchini batter into the skillet and flatten it a little bit with a fork. After about two minutes, turn the cakes over (they should be a nice, golden-brown) and continue cooking for another 2-3 minutes until done.

Serve with dipping sauce of your choice.

2009-08-07 6:26 AM
in reply to: #2311400

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Subject: RE: Zucchini and crooked neck squash
I make zucchini bread which my daughter devours (love that I can sneak her veggies that way). 
If you want the recipe just let me know.
2009-08-07 7:44 AM
in reply to: #2311400

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Subject: RE: Zucchini and crooked neck squash
I have a ton in my garden too. Last night I sauteed an onion in butter and then filled a 6-quart pot with 1 inch cubed squash/zucchini and 3-4 cups of chicken broth. I simmered it for a 1/2 hour and then put it in a blender to make soup.

Now I have 6 quarts of "squash soup base" for the middle of winter frozen in my freezer. Come winter I will just thaw a quart out, throw it on the stove, add some spices and milk/cream and it should be good to go.
2009-08-07 4:02 PM
in reply to: #2332273

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Subject: RE: Zucchini and crooked neck squash
lasvegas - 2009-08-06 1:45 PM these zucchini cakes are really good.
  • 1 whole Shredded Zucchini
  • 2 whole Eggs
  • 1 Tablespoon Minced Garlic
  • ½ cups Breadcrumbs
  • ½ cups Grated Parmesan Cheese
  • 1 pinch(es) Salt And Pepper (to Taste)
  • 1 cup Extra Virgin Olive Oil
Just made this!  YUM! Be sure to really get out the liquid...was a little moist.

2009-08-07 4:16 PM
in reply to: #2311400

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Subject: RE: Zucchini and crooked neck squash
Just put 3 tablespoons of pancake/biscuit mix in the above recipe...that eliminated the moisture problem.
2009-08-10 7:13 PM
in reply to: #2311400

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Subject: RE: Zucchini and crooked neck squash

I toss a couple of cubed zucchini and an onion with balsamic vinegar, a little olive oil and whatever herb hits my hand first.  I let it marinate 2 min to 5 hours, depending on what happens, then grill in a grill basket until soft.  When it's done, toss immediately with about 2 oz goat cheese (or feta), until the cheese melts and coats the vegetables.  It's my go-to side dish in the summer!

2009-08-11 8:34 AM
in reply to: #2311400

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Expert
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Boca Raton, FL
Subject: RE: Zucchini and crooked neck squash
Make a vegetable marianra sauce
Ratatoulli
Vegetable Soup...can freeze
Shred Zuchinni, then stream and use in place of pasta

Layer grilled zuchinni, grilled eggplant, goat cheese,roasted red peppers and pesto in a bread pan and bake...then slice...I also make a  puree of roasted red pepper, garlic and olive oil to put over it as a sauce
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